+
0 (0)

Categories: Appetizers, Vegetarian

Smoked Eggplant Salad

I wander around these days enveloped in the distinct odor of burning wood. People have been remarking on it, and I apologize to any who are offended. Smoke just stays with you, and I've been obsessed with smoking food lately. ... Read more

Total time: 1 1/2 hours | Serves 3 to 4
Note: Fans of the Middle Eastern dip baba ghannouj like the smoky flavor of its star ingredient: roasted eggplant. This is a really smoky eggplant salad. Globe eggplant is awkward here--the slices take up a lot of space in a smoker and tend to fall through the grill as they soften.
  • 4 long Chinese eggplants or 6 Japanese eggplants
  • Salt
  • 2 cloves garlic, crushed
  • 1 cup plain yogurt

Step 1Peel the eggplants and slice in half. Sprinkle with salt and let drain in a colander for 20 to 30 minutes. Wipe them off and arrange them on the smoker grill. Smoke at 225 degrees for 1 hour.

Step 2Remove the eggplant from the smoker, chop coarsely and pulse in a food processor with the garlic and yogurt until the mixture moves smoothly but is not yet pureed.

Each of 4 servings:
56 calories; 104 mg sodium; 8 cholesterol; 2 grams fat; 1 gram saturated fat; 7 grams carbohydrates; 3 grams protein; 1.45 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Papa Cristo's spanakopita
Hurley's grilled mussels with red wine and chorizo
Won ton
Herb jam with olives and lemon